Chocolate Eclair Cake

 

Ingredients

• 2 (3.4 oz) packages instant vanilla pudding mix
• 3 1/2 cups milk
• 1 (8 oz) container whipped topping, thawed
• 1 box graham crackers
• 1 can dark chocolate frosting

In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping. 

Line bottom of a 9x13 inch pan with a single layer of graham crackers, breaking some is necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly. 

Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers. 

Carefully spread the frosting** over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator. 

**Chocolate Frosting: warm tub of prepared frosting in the microwave for 20 seconds, then stir. Is spread much easier :).

Enjoy!

Buffalo Chicken Quesadillas

 

Ingredients

• 1 cup buffalo sauce
• 2-3 chicken breasts
• Salt and Pepper
• Shredded cheese
• Tortillas

Cook the chicken and buffalo sauce in the instant pot on high for 15 minutes and then a 5 minute natural release shred with a hand mixer or two forks. Season with salt and pepper to taste. 

Preheat oven to 350 degrees F. 

Put down a sheet of parchment paper. 

Assemble your quesadillas with either just cheese for the picky eaters or buffalo chicken and cheese. 

Bake for 10 minutes and then let cool and slice with a pizza cutter. 

Enjoy! 

*From Naptime Kitchen

Blackstone/ Griddle Hash Browns

 Ingredients

• Simply Potatoes Shredded Hash Browns (20 ounces)
• 2 Tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon pepper

Gather hash brown ingredients.

Preheat the Blackstone/ griddle to medium-high heat (~450 degrees). 

Drizzle a generous amount of oil on the Blackstone/ griddle. Spread it evenly to create a non-stick surface which helps achieve a crispy exterior. 

Place a mound of the shredded fresh potatoes onto the hot greased griddle. Use a spatula to help spread out and flatten slightly to make as much contact to the hot griddle. (The thinner the layer of shredded hash browns, the crispier you can get them. Let the hash browns cook without moving until they are golden-brown crispy. 

With spatula's edge, cut the cooking hash browns into manageable pieces. Flip each potato section when they develop a golden crust. 

Once cooked, serve with favorite side dish.

Enjoy!

Buttermilk Blackstone Pancakes

 Ingredients

• 1 1/2 cups flour
• 3/4 cup sugar
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 egg lightly beaten
• 1 egg white
• 1 Tablespoon plain greek yogurt (or sour cream)
• ~1/4 cup water to make pouring consistency

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. 

In a separate bowl, stir together buttermilk, eggs, and yogurt with a whisk; add to flour mixture, stirring just until moist. Add water to achieve desired consistency. 

Allow the batter to rest fo 5-10 minutes while you prepare the Blackstone/ griddle.

Heat the Blackstone/griddle over medium heat. Add oil, if needed.

Pour 1/4 cup batter into skillet for each pancake and cook for 1-2 minutes until tops are covered with bubbles and edges appear cooked. Carefully turn pancakes over and cook for 1-2 more minutes or until bottoms are lightly browned. 

Repeat with remaining batter, adding a small amount of oil if needed, between batches. 

Note: The batter should pour easily but not be runny (be sure to add slowly).  

Enjoy!

Joanna Gaines After-School Banana Bread

 Ingredients

• 8 Tablespoons (1 stick) salted butter, melted and cooled
• 1 cup packed light brown sugar
• 2 large eggs, beaten
• 1 1/2 teaspoons pure vanilla extract
• 4 very ripe bananas, mashed
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips and/or pecans

Preheat the oven to 350 degrees F. Spray an 8x8 inch pan with nonstick baking stray or line it with parchment paper. 

In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat together the butter, brown sugar, eggs, and vanilla until well blended. Add the bananas and mix until combined. 

In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat just until combined. Add the chocolate chips/ pecans (if using) and mix until combined. 

Pour the batter into the prepared pan and spread it evenly. 

Bake until a tester inserted in the center comes out clean, 45 to 50 minutes. Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter. 

When completely cooled, cover the pan with foil and store at room temperature for up to 2 days. 

Enjoy! 

Cheesy Tortellini & Pesto Chicken Casserole (Freezer Meal)

 Ingredients

• 12 ounces cheese tortellini, prepared (ex: Barilla Collezione Tortellini)
• 6 ounces pesto sauce
• 1 large cooked chicken breast, chopped (about 2 cups)
• 1 cup ricotta cheese
• 1 cup chopped roasted red pepper, jarred/ drained
• 2 cups shredded mozzarella cheese
• Fresh basil

In a large bowl combine tortellini, pesto, chicken, ricotta cheese, and roasted pepper. Mix well, being careful not to break the tortellini open. 

Pour into a casserole dish and press down evenly. 

Top with mozzarella cheese and bake at 425 degrees F. for about 7-10 minutes, until cheese is melted and bubbly. 

Garnish with fresh basil. 

Enjoy!

Honey Roasted Carrots

 Ingredients

• 2 lbs. carrots peeled and cut into 2-inch chunks
• 2 Tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 3 Tablespoons butter
• 3 Tablespoons honey
• 1/8 teaspoon cayenne pepper
• 1/2 Tablespoon fresh thyme or fresh parsley

Preheat the oven to 425 degrees F. 

In a large bowl, stir together the carrots and olive oil. Sprinkle with salt and pepper. Place them on a large baking sheet covered with parchment paper. Roast for 20 minutes or until fork tender. 

Melt the butter in a large saucepan over medium-low heat. Add the honey and cayenne pepper and stir to combine, cooking for several minutes. Add the roasted carrots to the skillet and stir to coat. Sprinkle the carrots with fresh thyme. Season with more salt and pepper to taste. 

Enjoy!